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Clinton Kelly Grilled Chicken with Crunchy Peanut Slaw

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Watch Recipe Clip Below


4 chicken cutlets
2 tablespoons sesame oil (divided)
3 limes
2 tablespoons peanut butter
2 teaspoons freshly grated ginger
2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 pinch chili flakes
1 1/2 cups English cucumber (cut into matchsticks)
1 red bell pepper (thinly sliced)
1 cup shredded carrots
1/2 cup cilantro leaves
1 bunch scallions (thinly sliced on a bias)
1/4 cup roasted, salted peanuts (roughly chopped, plus more to garnish)
kosher salt and freshly ground black pepper


Preheat a grill to medium-high heat.
Season the chicken on both sides with salt and pepper and drizzle with a tablespoon of sesame oil.
Place the chicken on the grill and cook for 3 minutes. Flip the chicken and cook for another 3-4 minutes, until charred on both sides and cooked through in the middle. Remove chicken to a platter.
Meanwhile, make the slaw. In a large bowl, whisk together the juice of 3 limes, peanut butter, grated ginger, rice wine vinegar, 1 tablespoon of sesame oil and canola oil. Season to taste with chili flakes, salt and pepper.
Add the prepared cucumbers, red bell peppers, carrots, cilantro, scallions and peanuts. Toss to evenly coat and to combine.
Serve chicken cutlets with the Crunchy Peanut Slaw. Garnish with more chopped peanuts.

Recipe Clip

Part 1

Part 2

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